Creamy Cauliflower Soup with Crispy Pancetta
Servings 6 Servings
Ingredients
- 1 cup 2 oz./60 g fresh breadcrumbs
- 4 Tbs. 2 fl. oz./60 ml olive oil
- 3 Tbs. chopped fresh flat-leaf parsley plus parsley leaves for garnish
- 1 1/2 tsp. lemon zest
- Kosher salt and freshly ground pepper
- 6 oz. 185 g pancetta, diced
- 1 yellow onion diced
- 4 shallots sliced
- 3 celery stalks diced
- 1 head cauliflower trimmed and cut into florets
- 5 cups 40 fl. oz./1.25 l chicken or vegetable stock, plus more as needed
- 1 Tbs. fresh lemon juice
- 3/4 cup 6 fl. oz./185 ml heavy cream (optional)
Instructions
- Preheat an oven to 350°F (180°C).
- In a small bowl, toss the breadcrumbs with 2 Tbs. of the olive oil and transfer to a baking sheet. Bake, stirring occasionally, until the breadcrumbs are golden brown and crisp, 15 to 20 minutes. Let cool to room temperature. In a bowl, toss the breadcrumbs with the parsley and lemon zest, and season with salt and pepper. Set the gremolata aside.
- In a nonstick fry pan over medium heat, cook the pancetta, stirring occasionally, until the fat has rendered and the pancetta is browned and crispy, 8 to 10 minutes. Using a slotted spoon, transfer the pancetta to a paper towel–lined plate. Set aside.
- In a Dutch oven over medium heat, warm the remaining 2 Tbs. olive oil. Add the onion, shallots and celery and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the cauliflower and cook, stirring occasionally, for 1 to 2 minutes. Season with salt and pepper. Add the 5 cups stock, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low, cover and simmer until the cauliflower is tender, about 30 minutes.
- Let the soup cool slightly, then, working in batches if necessary, transfer the soup to a blender and puree until smooth. Return the soup to the pot and adjust the seasonings with salt and pepper. Add more stock if needed to reach the desired consistency. Stir in the lemon juice and cream. Ladle the soup into warmed bowls. Top with the crispy pancetta and gremolata, garnish with a few parsley leaves and serve immediately.
